Beat egg whites until foamy. Add vanilla extract a few drops at a time and cream of tartar. Beat until meringue starts to look creamy and forms soft peaks. Add in Splenda a little at a time. Add in cocoa a little at a time.
Put meringue on parchment paper cookie sheet by spoonfuls. (You can use a pastry bag and pipe them into cones like Hershey kisses, or flower shapes.) Bake at 225-degrees for one hour. Turn off oven, open oven door a crack, and allow to cool five to ten minutes. Remove from oven and allow to cool away from drafts.

Remove from parchment paper when cool.
Carb count for total recipe: 28. Number of cookies varies depending on size.
Variation:
You could also do these with daVinci-flavoured syrups and a little food coloring if desired. Then sprinkle a little granulated Splenda on the top for that sugar "sparkle."
Note:
If you make smaller meringues, don't bake them quite as long, or they will be over-dry and fracture easily.
Berries and Roasted Pecans
Low Carbohydrate Recipe
Ingredients:
18 ounce round of Brie cheese
1 cup mixed berries, fresh or frozen
1/4 cup Cognac
1/3 cup apricot preserves
1/2 cup lightly toasted pecan pieces
Assorted crackers
Directions:
Early Preparation: Marinate berries in Cognac for four to six hours. Lightly toast pecans in 350-degree oven for three to five minutes. Set aside.